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Dessert

Baspbehby Jam

Jam made from raspberries, sugar, and red currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and red currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Baspbehby Jam

Ingredients

Directions

Prepare

  1. Gather raspberries on a fine day and use them as soon as possible.

  2. Remove the stalks and place the raspberries in a preserving pan.

Make the jam

  1. Break the raspberries with a wooden spoon and boil for 30 minutes, stirring well.

  2. Add the red currant juice and sugar, then boil for another 30 minutes.

  3. Skim the jam well after adding the sugar to ensure it is clear.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavour and the bulk of the jam.
Sugar
Adds sweetness and helps the jam set and keep.
Red currant juice
Adds acidity and natural pectin to help the jam set.

The step that matters

Skim the jam after adding the sugar. Foam rises to the surface as the fruit boils. Skimming it off removes impurities that would otherwise cloud the jam and spoil its clear appearance.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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